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Vegetable Stew With Lobster

Vegetable stew with lobster is a a very savory and delicious stew made with fresh veggies and mushrooms. Herbed and spiced with nutmeg, this seafood and vegetable stew is great for parties or special family occasions too.

Ingredients

Frozen cauliflower

10 Ounce (1 Package)

Frozen baby carrots

10 Ounce (1 Package)

Asparagus tips

10 Ounce (1 Package, White Or Green)

Frozen peas

10 Ounce (1 Package)

Butter

2 Tablespoon

All purpose flour

2 Tablespoon

Reserved cooking liquid

1 1⁄2 Cup (24 tbs) (From Vegetables)

Nutmeg

1⁄4 Teaspoon

Canned black chinese mushrooms

5 Ounce (Drained)

Plain yogurt

1⁄2 Cup (8 tbs)

Cooked lobster meat

16 Ounce, cut into bite size pieces

Chopped parsley leaves

1 Tablespoon

Salt

To Taste

Pepper

To Taste

Directions

Cook cauliflower, carrots, asparagus, and peas according to package directions; drain.
Reserve and combine cooking liquids.
Melt butter in large saucepan; stir in flour to make smooth paste.
Gradually stir in 1 1/2 cups reserved vegetable cooking liquids; heat and stir until mixture comes to boil and is thickened.
Add nutmeg, salt, and pepper.
Add cooked vegetables and mushrooms; heat through.
Just before serving, stir in yogurt.
Garnish with lobster and parsley.